Clean-Eating Oatmeal Cookies: FAQ + Video

I’m really glad you’d like to try my oatmeal cookie recipes! Because I receive the same questions over and over, I’ve assembled them into this FAQ page. If your question isn’t answered below, please leave it in a comment on the specific recipe that you’re interested in, and I’ll respond there!

FAQ♥My cookies turned out cakey and/or crumbly and/or didn’t spread. What happened?
It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. This is especially true for the oats! Oats act like little sponges and soak up moisture in the cookie dough.

♥I don’t have whole wheat flour. What can I use instead?White whole wheat flour, whole wheat pastry flour, and all-purpose flour will all work as substitutes. Use the same amount of any of these. For my preferred gluten-free flour alternative, see below.

♥What are instant oats?Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

♥I only have old-fashioned oats. Can I substituted those instead?
Yes! To make your own instant oats, measure the same amount of old-fashioned oats. Add them to a food processor, and pulse 7-10 times or until about half of their original size. Proceed with the recipe as directed.

♥How can I make the cookies gluten-free?
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, as long as they’re measured like this.

♥Can I use coconut flour instead of the whole wheat flour?
I do not recommend this substitution. Coconut flour behaves very differently than any other flour because it’s about 3 time as absorbent. If you do decide to use coconut flour, only add ¼ cup (28g).

♥Can I use almond flour instead of the whole wheat flour?
Yes!

♥Can I use oat flour instead of the whole wheat flour?
Yes! Just be very careful when measuring it because oat flour tends to be slightly more absorbent than whole wheat flour.

♥I don’t have the sweetener required in the recipe. What can I substitute?Honey, pure maple syrup, and agave will all work in these recipes! Use the same amount of any of them. For a less expensive alternative, ½ cup (105g) brown sugar + ¼ cup (60mL) any milk -OR- ½ cup (96g) coconut sugar + ¼ cup (60mL) any milk may be substituted as well. The chilling and baking times stay the same for all of these options.

♥Can I substitute Stevia as the sweetener?
Readers have reported that Stevia will work! Use the Stevia equivalent of ½ cup of sugar; then add 4 tablespoons of milk (any milk will work!) to the cookie dough. If the cookie dough seems too thick, continue adding 1 tablespoon of milk to the cookie dough until it reaches the consistency shown in the videos below.

♥Why does the egg need to be at room temperature?
A cold egg will rapidly chill the melted coconut oil or melted butter, which solidifies the fat source into tiny blobs. To quickly bring the egg up to room temperature, microwave 1 cup of water for 20-25 seconds. Place the egg in the warm water while measuring and mixing together the dry ingredients (about 5 minutes). By that time, it’ll be at room temperature and ready to use!

♥What can I substitute for the egg to make the cookies vegan?Ener-G is my favorite egg replacer. It’s a shelf-stable powder that keeps for months. Whisk 1½ teaspoons of Ener-G with 2 tablespoons of warm water, and let that sit for 5 minutes. Add the mixture to the cookie dough in place of the egg. Alternatively, 3 tablespoons of unsweetened applesauce or ¼ cup of mashed banana may be used instead; however, both of these substitutions will add a fruity flavor to the cookies.

♥The cookie dough is still sticky after chilling. How do you shape it?
Use a spatula! I own these cute ones, and their small size is great for shaping the cookie dough into perfectly round circles.

*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission, at no additional cost to you, if you purchase through those links. I really appreciate your support!

Meet Amy

I’m a California girl who turned her baking hobby into a full-time job. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) bakers how to make healthy + yummy treats! { Read More }

The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. Whether you enjoy chocolate occasionally or every single day (that’d be me!), there are plenty of goodies inside for you!
Healthier Chocolate Treats contains 50+ brand new healthier recipes. These recipes have never been seen before or appeared on my blog. You won’t find them anywhere else!
And yes—every single one contains some form of chocolate. Whether you prefer milk, dark or white, there are lots of treats inside for you!
What Inspired You to Write Healthier Chocolate Treats?
I have always loved chocolate. Every Halloween throughout my childhood, I inverted the entire contents of my bright … Read More

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